Quality Enhancement of Australian Extra Virgin Olive Oil

First published by RIRDC, March 2007. Authors: Dr Paul Prenzler, Kevin Robards, Dan Bedgood. Access first published report here. Reviewed in 2019 by Dr Paul Prenzler. The quality of olive oil is largely determined by the minor components, especially volatile (aroma, flavour) and phenolic (flavour, antioxidant) compounds. This study primarily focuses on identifying and monitoring these compounds (among others) in fruit, and during processing and oil storage, while exploring how these stages may affect levels of these compounds and hence consumer satisfaction and acceptance.